If you’re hoping to put together a fresh, zesty salad packed with flavor and nutrients, then look no further. This recipe by Julia Hartbeck is a grab-and-go solution to their hunger pangs. First, gather these simple ingredients:

Start with one garlic clove, freshly crushed, kosher salt for taste, two tablespoons of both mayonnaise and red wine vinegar, and a smidge of dried oregano. Stir in nearly ⅓ cup of quality extra-virgin olive oil and finish off with a touch of ground black pepper. For the salad body, gather a large romaine heart chopped up, a small radicchio head - halved, cored, and coarsely chopped, and a quarter of iceberg lettuce also coarsely chopped. Add in succulent thin slices of celery and red onion, half a cup of cherry tomatoes and a smattering of pitted green olives, preferably Sicilian. Garnish with eight peperonchinis and two ounces of Parmigiano-Reggiano cheese, gently shaved, to make about one cup.

Fire off the process as per Hartbeck's instructions: in a large salad bowl, work the garlic into a paste with a bit of kosher salt. Integrate the mayonnaise, vinegar, and oregano into the garlic paste, before drizzling and whisking in the olive oil. Add a hint of pepper for that extra kick. Introduce all the greens, veggies, and your garnishes into the large bowl and give it all a good toss until it blends well. Your delicious and healthy salad is ready to be savored immediately.